- 15 Posts. Joined 12/2014
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I always cold smoke bacon, because your going to fry it anyway.
Some guys on here hot smoke their bacon all the way to being fully cooked.
Cold smoking it first, then cranking up the heat just a little to give the bacon some more color, but not hot enough to melt any of the fat out, and not cooking it all the way would be another way to do it.
But as JJ said cure #1 or TQ is a must, & it won't taste like bacon without being cured.